pineapple – SIMCHA FISHER

What’s for supper? Vol. 335: Cushioning where it matters

Happy Friday! Here is a picture of a happy Friday:

caesar salad dressing

Ingredients

1 cup vegetable oil
6 cloves garlic, minced
12 anchovy fillets, chopped
1 Tbsp kosher salt
1/2 cup fresh lemon juice (about two large lemons' worth)
1 Tbsp mustard
4 raw egg yolks, beaten
3/4 cup finely grated parmesan

Instructions

Just mix it all together, you coward.

koftas

Ingredients

5 lbs ground beef
3 onions
1 head (head, not clove) garlic
2 bunches parsley
5 slices bread
salt and pepper
1.5 tsp nutmeg
2 tsp paprika
2 Tbsp zataar

Instructions

Put the wooden skewers in water to soak for about thirty minutes before you plan to form the kebabs.
Put the onions, garlic, and parsley in a food processor and chop it.
Put the meat in a large bowl and add the chopped onion mixture to it.
Toast the bread, then put it in a bowl with warm water to soften it. Squeeze the water out and add that to the bowl with the meat.
Add in the seasonings and squish it up with your hands until all the ingredients are well combined.
Using your hands, form logs of meat around the skewers. They should be about an inch and a half in diameter.
Grill over coals if you can. If they fall apart too much, you can cook them on a hot oiled griddle, or broil them. Turn to brown all sides.

Yogurt sauce

Ingredients

32 oz full fat Greek yogurt
5 cloves garlic, crushed
1/4 cup lemon juice
3 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
fresh parsley or dill, chopped (optional)

Instructions

Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc.

Tacos al pastor

Ingredients

8-10 lbs pork butt or loin

For the marinade:

2 pineapples, cut into spears (one is for the marinade, and set the other aside for cooking separately)
3 onions quartered
1.5 cups orange or pineapple juice
3/4 cup white vinegar
1/3 cup ancho chili powder
1 entire head garlic
3 chipotles in adobo
1-1/2 tsp salt
1 Tbsp oregano

For serving:

flour tortillas
sliced red onion
chopped cilantro
lime wedges

Instructions

Thinly slice the pork.
In a food processor or blender, combine one of the pineapples and the rest of the marinade ingredients. Blend until smooth. (You will probably have to do it in batches.)
Marinate the sliced meat in the marinade for at least four hours.
Pan fry, grill, or broil the meat and the spears of the second pineapple. Roughly chop cooked meat and pineapple.
Serve pork and pineapple on tortillas with sliced red onion, chopped cilantro, and lime wedges.

Instant Pot black beans

Ingredients

2 tsp olive oil
1 onion, diced
6-8 cloves garlic, minced
2 16-oz cans black beans with liquid
1/2 cup fresh cilantro, chopped
1 Tbsp cumin
1-1/2 tsp salt
pepper to taste

Instructions

Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."
Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

basic lo mein

Ingredients

for the sauce

1 cup soy sauce
5 tsp sesame oil
5 tsp sugar

for the rest

32 oz uncooked noodles
sesame oil for cooking
add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

Mix together the sauce ingredients and set aside.
Boil the noodles until slightly underdone. Drain and set aside.
Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.
Add the mirin to the pan and deglaze it.
Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What’s for supper? Vol. 11. Vol. 11!

It has come to my attention that I have been numbering these posts wrong. I haven’t been able to bring myself to sit down and figure out how long this has been going on, but somewhere along the line, I think months ago, I jumped the track and slipped back into the 200’s, when I should actually be halfway through the 300’s. I think. I don’t know, I don’t know! I just keep cooking food and they just keep eating it, and then I keep taking pictures of it, and they keep making fun of me, and I keep saying, “But people like it! Well, some people, anyway.”

For example:

SATURDAY
Hot dogs grilled outside

Don’t remember much about Saturday, ‘deed I don’t.

SUNDAY
Turkey bacon wraps

Sunday I was planning tacos al pastor, but by the time I got it going, I didn’t think the meat would have sufficient time to marinate, so I decided that would be tomorrow’s meal, and for now we would have wraps. Nothing spectacular, but tasty enough: Turkey, salami, bacon, and provolone with horseradish sauce.

And I had a nice little time working on the marinade. This is the recipe I use, and it’s rather time-consuming, but fantastically delicious. First you blister up the guajillo peppers

then you scrape the seeds out

and then you soften them up

and then you blend them up with a bunch of other ingredients,

including achiote paste, which I can never find, so I also make that out of a bunch of other ingredients

which you make into a paste

and then chuck it all into the food processor. Actually, I ran out of ground cumin, so I had to grind some up in my mortar and pestle. At this point I was starting to feel like it was possible this recipe was Too Much Work, but I was in too deep, so I went ahead and pestled it. And that was the last ingredient.

And then you can marinate the meat overnight, which I did. Whew. It felt a lot like finally getting a beloved but rather dramatic child to bed. (If you are planning to eat the child later, with sour cream.)

MONDAY
Tacos al pastor; pico de gallo and tortilla chips

Monday I made a big bowl of pico de gallo out of very sweet little grape tomatoes, onion, fresh lime juice, kosher salt, and cilantro.

Jump to Recipe

And when it was almost dinner time, I heated up a bunch of tortillas, and then set up two greased pans to broil: One with the marinated meat

and one with chunks of pineapple; and I switched them and stirred them up a bit, so they both got a little charred. (The pineapple takes several minutes longer than the meat to cook, which I always forget.)

And that’s it. I had mine with just a little sour cream on the tortilla, just the meat and the grilled pineapple, and a little cilantro, with pico and chips on the side.

Stupendous. The marinade has so much flavor, it’s ridiculous, and you will not want to add any hot sauce or salsa or anything. It’s got a tangy, nutty, smoky kind of sweetness that’s incredibly pleasing, and the meat is of course so tender from all that marinating. The pineapple turns almost candy-sweet on the outside when you grill it, and I am completely in love with the combination of the savory meat and the juicy pineapple with a little sour cream. It was not Too Much Work. It was Totally Worth It. I have made this recipe many times and it never even occurs to me to look for another one.

TUESDAY
Korean beef bowl with rice; cucumbers

Haven’t had Korean beef bowl for a while.

Jump to Recipe

It came out so nice. I used plenty of fresh garlic and fresh ginger, and what I’ve been doing is cooking the meat about 80% of the way through, draining the fat, and then adding the minced ginger and garlic and cooking it. The ginger and garlic bits stay really bright and pungent that way.

I served it over white rice, and just served plain cucumbers on the side. I briefly considered one of those cute little piquant cucumber salads with the rice vinegar and the hot pepper flakes, but sometimes I like to have mercy on the kids and just serve regular old cucumbers.

WEDNESDAY
Moussakhan and taboon

Always a popular meal. This time I had some especially good sumac from the International Market, and woof, it made my nose quiver. Lovely dark plum color, in glossy little flakes.

This is quite an easy recipe with a massive return on your effort, and you can serve it over rice or just eat it plain, or with pita, or whatever you want. I do like the dramatic presentation of the enormous platter of piping hot taboon bread, with all the chicken and its juice served on top of it, so everyone can help themselves to whatever pieces they want, and tear off some taboon to go with it.

I had a long tray of drumsticks and a half dozen thighs, and you slash the meat to the bone to get the marinade really deep in there, and then just marinate it for half a day or so.

I only had two regrets: One was that I ran out of lemons to juice, and decided to use lime juice, which wasn’t disastrous, but it’s not ideal; and the other was that I was working outside on moving my raised garden beds around and whatnot, and was so afraid I would get garden madness and lose track of time, so I checked the clock frequently and had it all worked out exactly when I had to put everything in the oven so it would be done on time, and I did work it out, down to the minute, but then I . . . . forgot to do it. And you know, it really just doesn’t cook well that way, I find, when you don’t actually put the food in the oven. Awfully slow.

But EVENTUALLY we did have supper, and it was delicious.

I made my Giant Pan o’ Taboon, which is quite fast to make, and only takes one rise, so you can start it about an hour and a half before you want to get dinner on the table, and that’s enough time.

Jump to Recipe

and I used the last of the big pouch of pine nuts I splurged on a while back. You toast them up in olive oil just before serving the meat,

and you put the chicken and onions on the bread, and sprinkle that with sizzling pine nuts and chopped parsley, and BOY is it good.

Just so good.

I decided that the taboon recipe as written had a silly amount of salt in it, so I decreased it, and you know, I just didn’t like it as much. I honestly don’t know if the amount of salt I wrote is a typo or not, but I like it that way, so I’m going back to a truckload of salt next time I made this. Salty taboon for all!

THURSDAY
Ravioli

The kids were on vacation all week, so most days this week, I have been rushing around doing a lot of pent-up yard work and gardening and whatnot. The ducks have been spending more and more time outside, and overall I like the looks of things around here, and I’m making slow but steady progress toward my patio area. Thursday Benny and I made a little trip into Massachusetts to get some used bricks,

and then she had a couple of pals over. Corrie had a friend over earlier in the week. Why is it so hard to have friends over! I guess it’s because we live far away from everything, and so does everybody. But having ducks helps. People do want to come see ducks, even if they have their own ducks.

FRIDAY
Aldi pizza

Friday Elijah and I climbed Mt. Cesar.

This is not a very big mountain, but it was steep enough to make me wheeze like a, like I don’t know what, a big wheezer. I’m not even in bad shape, it’s just my dumb lungs. Whatcha gonna do. Go to the doctor, I guess. But Friday was also the most important day all year in our little town: Rummage sale day!!! It’s not even a very good rummage sale, but there are people crowded outside the door waiting to get in. So we went and got our weird mugs and our dubious John Le Carré paperbacks and our little glass hummingbirds and our rusty scooter and then came home and,,, had some Aldi pizza.

And this is the kind of paragraph that makes me think it doesn’t really matter much which volume of What’s For Supper? it really is. It’s eleven. It goes up to eleven.

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

2 large tomatoes, diced
1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
1/2 onion, diced
1/2 cup fresh cilantro, chopped
1/8 cup lime juice
dash kosher salt

Instructions

Mix ingredients together and serve with your favorite Mexican food

5 from 1 vote

Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

1 cup brown sugar (or less if you're not crazy about sweetness)
1 cup soy sauce
1 Tbsp red pepper flakes
3-4 inches fresh ginger, minced
6-8 cloves garlic, minced
3-4 lb2 ground beef
scallions, chopped, for garnish
sesame seeds for garnish

Instructions

In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.
Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.
Serve over rice and garnish with scallions and sesame seeds.

taboon bread

You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.

Ingredients

6 cups bread flour
4 packets yeast
3 cups water
2 Tbsp salt
1/3 cup olive oil

Instructions

Mix the flour, salt, and yeast in the bowl of a standing mixer.
While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.
Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.
Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.
If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.
Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.
Bake for 10-12 minutes until it's just slightly browned.

What’s for supper? Vol. 243: The next big hing

Here it is Friday again! What do you know about that.

Here’s what we ate this week:

SATURDAY
Grilled ham and cheese, veg and dip

Damien made these, and they were yummy. Nothing much else to report, except look at the pretty dish Clara made.

SUNDAY
Pasta carbonara

Bacon was on sale and we had leftover parmesan in the house, so I was powerless. Carbonara was calling and would not be denied.

Here’s my easy peasy nicely greasy recipe:

Jump to Recipe

And very good it was, pasta carbonara.

MONDAY
Ham, peas, mashed potatoes

The meal for when ham is on sale for Easter and you’re planning to make a big Passover meal the day before Easter so you don’t need ham for that, but despoiling the Egyptians is always in season. Or something. Anyway, the kids like ham.

I don’t know why there is a marble on my plate.

On Monday, despite being full of potatoes, I was already getting excited about Tuesday’s meal, when I would finally get to use my little bottle of hing.

Hing is the Hindi word for asafoetida, which means “stinky ass.” Not really, but kinda really. It is made from the resin of giant fennel plants and whoever smelled it and thought, “boy, I bet this is just the thing to make my food taste really excellent!” must have been super high. It smells like . . . did you ever have a kid who got really really attached to a pair of green rubber boots with frogs on the toe, and he insists on wearing them all summer long, but won’t wear socks? And then finally takes them off and fills them with hot shrimp ramen? Hing kind of smells like the ramen that comes out of those boots.

So naturally I was quite excited about adding this ingredient to my family’s menu. I decided to test the waters with another ingredient I also haven’t tried before: Flattened rice.

Look at those guys! Look at them dance!

I cannot possibly miss when I have poha and hing on my side!

The recipe I landed on described itself as “mild,” and “easy” and “quick” and “for complete dumbasses” so I thought it would be a good first foray.

Benny and Corrie had never seen a fresh coconut before, so we had fun stabbing it in the eyes and beating it over its hairy head with a hammer. Then I sent them off to bed and shredded the meat, which I was was the boring part, but really I wanted to keep all the end pieces for myself to gnaw on.

Then I bagged it for the next day, pretty excited about the poha to come.

TUESDAY
Indian roast chicken, coconut poha, mango

First let me tell you about the main dish, which was roast chicken. As I have mentioned, I get kind of crabby when I have to roast a whole chicken, but mixing together a bunch of pungent Indian spices did cheer me up. I followed this easy recipe from Aarthi at YummyTummy, and it turned out great. I quadrupled the recipe and it made more than enough marinade paste for two six-pound chickens.

You just stab the chickens all over, rub the marinade in, including inside cavity, and roast it covered, and then uncovered. You do have to change the temperature once, and baste it toward the end.

It was juicy and delicious. I didn’t have every last ingredient, but it had a little fiery burst at the first bite, which mellowed out quickly and just became warm and cheering and lively. The kids are very quickly acclimating to Indian flavors, and most of them ate the chicken happily, including the rather spicy skin, which was very crisp and packed with flavor.

Definitely going to make this again. I may keep it covered a bit longe, just to avoid blackening the marinade quite so much. That being said, several people went back to the kitchen to scrape pieces of said blackened marinade off the pan after dinner, so the color clearly wasn’t a deterrent.

And now for the poha. I more or less followed this recipe from SharmisPassions , except I had peanuts instead of cashews, dried ground mustard instead of mustard seeds, and I didn’t have any jeera. I also misread the directions and left the nuts in the pan when I was tempering the peppers and curry leaves and spices, so the nuts got a little burned.

THAT BEING SAID, I had hing, darn it! I had been led to believe (possibly by myself) that if you have hing, the magic of umami is going to grab you by the taste buds and drag you straight to flavortown.

This . . . did not happen. I swear I used plenty of it, and I had so many fresh ingredients, fresh curry leaves, fresh coconut, and did I mention hing, and I let it splutter and everything like the recipe said! But the whole dish just tasted like hot wet shredded paper with burned peanuts in it.

Oh well. It wasn’t bad, it just didn’t taste like much of anything, and was more baffling than anything else. I don’t know, maybe I got confused somehow and messed up the proportions when I was sizing it up. I have lots more poha, and I’m definitely going to try again! Just . . . not that particular recipe. (I don’t blame the recipe, but it’s cursed now, and I have to move along.)

The chicken was great, the poha was at least hot, and the fresh mango was nice. Still a pretty good meal, just weird.

WEDNESDAY
Chinese pork, chopped salad, pineapple

Now this was a bit of a triumph, and made me feel better about my cooking. I had this big lump of pork and only the very vaguest of plans. I had bought a little red cabbage, and a bag of kale on clearance — sale kale, if you will — and some crunchy noodles, and that was as far as I got. It seemed like we’ve been having a lot of rice lately, so I wanted to make something different. And it was kind of late in the day to start char siu.

So I mooched around some recipes, and decided to try something that I thought should work. Famous last words, right?

I put together some classic Chinese roast pork ingredients — soy sauce, oyster sauce, hoisin sauce, honey, white pepper, and five spice — and I just mixed it together and hucked it all in the Instant Pot with the meat for 22 minutes. It came out undercooked, which was okay, because I was planning to finish it on the stovetop.

I put the sliced meat in a big pan with all the sauce and just simmered it slowly

stirring it occasionally, to make sure all the sides of the pieces of meat got coated. And I’ll be darned if it didn’t reduce way down until it was sticky and glossy and dark reddish-brown, and truly delicious.

It took about half an hour, maybe forty minutes, and it really, really tasted like restaurant roast Chinese pork. I was so pleased. Very little effort. I was afraid the pork would be tough with all that cooking, but it was not.

I chopped up the red cabbage and kale and just served the meat on top of it with the crunchy noodles, and it was fab. I bought some bottled sesame dressing, but ended up not using it, because the meat had such an intense flavor. I served pineapple on the side just to round the meal out.

Extremely pleased with this. I was so nervous about serving meat without rice, but I think it worked so well. The meat has a very potent flavor and is very sticky, so it was good to have the fresh crunchy vegetables for texture contrast, and the extra snap of the thin noodles made it perfect.

Here’s the recipe with the exact directions:

Jump to Recipe

You could really taste the white pepper in the sauce, too. I highly recommend getting a canister of white pepper to keep around, even if you only use it every once in a while. There really is no substitute for that strange little sizzle it adds. (Warning: It smells like horse manure for some reason.)

THURSDAY
Burgers and chips

When I tell you how relieved I was to look at the menu and see it was just burgers and chips. I know I’m the one who makes these stupid complicated menus, but still! Why do I do this to myself! Because I like good food, that’s why. But still, I was relieved. And burgers are good food, too.

I was determined to take a more interesting picture of a burger, and the only thing I could think of was to deliberately stick my finger in the frame.

This struck me as hilarious at the time. Then I took a two-hour nap.

In other food news, on Thursday morning we did try poha again, this time as a sweet breakfast dish. I soaked the poha in water for about five minutes, squeezed it out, doused it in milk, and heated it in the microwave for two minutes, then put honey on top.

(It occurred to me too late that I could have just soaked it in milk and saved myself a step, and also made it taste richer.) The little kids liked it. I tried a bit and it was nice, reminiscent (understandably) of rice pudding. My kids like hot cereals — oatmeal, cornmeal mush — and this is along those lines, although the grains of rice don’t meld together into porridge but stay separate and sort of fluffy. Neat stuff!

FRIDAY
Sabanekh bil hummus for adults, tuna for kids

We had this stew just a few weeks ago, but we’re headed toward spring and I only have a little bit of soup season left. It’s been blustery and nippy out, so a nice pot of this earthy, nourishing Palestinian spinach and chickpea soup with a lemony twist while the predicted rain washes away the last of the snow is going to be just the thing.

And if you don’t like it, you can have tuna! Sprinkle some hing on it, see if I care.

(I do.)

Spaghetti carbonara

An easy, delicious meal.

Ingredients

3 lbs bacon
3 lbs spaghetti
1 to 1-1/2 sticks butter
6 eggs, beaten
lots of pepper
6-8 oz grated parmesan cheese

Instructions

Fry the bacon until it is crisp. Drain and break it into pieces.
Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.
Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.
Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

Quick Chinese "Roast" Pork Strips

If you have a hankering for those intensely flavorful strips of sweet, sticky Chinese roast pork but you don't want to use the oven for some reason, this works well, and you can have it in about an hour and a half, start to finish. You will need to use a pressure cooker and then finish it on the stovetop.

Ingredients

4+ lbs pork roast

For sauce:

3/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup hoisin sauce
1/4 cup mirin
3/4 cup honey
1 tsp white pepper
2 tsp Chinese five spice

Instructions

Blend all sauce ingredients together. Put the pork in the Instant Pot, pour the sauce over it, close the lid, close the valve, and set to high pressure for 22 minutes.
When pork is done, vent. Remove pork and cut into strips, saving the sauce.
Put the pork in a large sauté pan with the sauce and heat on medium high, stirring frequently, for half an hour or more, until sauce reduces and becomes thick and glossy and coats the meat.

What’s for supper? Vol. 242: Vindaloo! Couldn’t escape if I wanted to!

Hey! Didn’t get a food post out last week, but I have a decent excuse this time: We got about forty inches of snow

and lost power for three days. We had a drought this summer, so the trees are brittle, and tons of them fell on power lines, including the ones right across the street from us.

We have a well, which is run by an electric pump, so that means we also didn’t have water for those days, and that means we had to buy water (in the next town, because the stores here were closed, because the power was out) to flush the toilets. Yes, you can melt snow to get water to flush toilets, but if you’ve actually ever done this, you’ll know it takes about a roomful of snow to melt down into about three cups of rather smelly water, which is not enough to flush two toilets that ten people have been using; and also, if you are trying to keep your house warm, I do not recommend bringing in a roomful of snow to melt, with a heat source that you do not have! Everything was like that: Yes, there is a sort-of kind-of solution, but is it better? Unclear. The dog, at least, had a wonderful time. He always has a wonderful time.

Anyway we survived by the light of candles and light sabers,

and we didn’t have any babies or toddlers, so that made it easier. I had just bought a ton of comforters on clearance, so we had plenty of bundling material. We even lucked out in that I hadn’t done the weekly shopping yet when the power went out, so all we lost was a pack of ground beef. And we are now the proud owners of a small but decent generator, and all my baby trees survived, and we’re very, awfully tired of board games and turkey sandwiches.

The power came back on last Friday, which was St. Patrick’s day, and our bishop did give a meat dispensation, so we popped out and put together a nice meal for that: Irish breakfast with all the parts we actually want, so no blood sausage or anything dyed green, but sourdough toast, fried mushrooms, beans, roast tomatoes, roast potatoes, bacon, and eggs fried in bacon fat.

Very tasty, because how could it not be. I got cherry tomatoes this time, rather than attempting to roast slices of large tomatoes, which are insanely fragile. I mean who isn’t these days, but the cherry tomatoes was a good idea.

SATURDAY
Hot dogs and smile fries

I actually love hot dogs. The kids act like it’s some terrible thing when we have hot dogs for dinner, because they are barely American, possibly barely human.

SUNDAY
Antipasto plate, pasta and ragu, garlic bread, vanilla bean panna cotta with fresh fruit

Sunday was St. Joseph’s day. We usually have a big Italian feast with several courses, but we were still sort of in shambles from the power outage, so we kept it on the modest side. I put together two big antipasto plates with various cheeses, cured meats, olives, sun-dried tomatoes, and fruit

and yes, I was worried I hadn’t bought enough food.

But I had.

Damien made a wonderful ragù with veal, pork, and pancetta. Wow, it was good. Like especially good. He uses this recipe from Deadspin, but it comes out different every time, and it was so savory and lively.

We had a bunch of bruschetta for the antipasto, and garlic bread for the pasta. And Italian ices, and then also for dessert, I made something I’ve been wanting to try forever: Panna cotta. I used this recipe from Serious Eats and started infusing the cream and milk with vanilla bean pods the night before.

You rub the vanilla bean seeds into the sugar, which feels very fancy. Then in the morning, I bloomed some unflavored gelatin powder in milk with vanilla extract, warmed up the cream, scraped the insides of the vanilla bean pods into it, and whisked in the gelatin mixture and the vanilla sugar. Then I just poured it into ramekins, covered them with plastic wrap, and let it chill for the rest of the day.

Shortly before dinner, I mixed a little sugar with blueberries, blackberries, and raspberries. I didn’t want them to break down a lot, so I didn’t do this far ahead of time. When it was dessert time, I ran a knife around the inside rim of the ramekin and then slammed them upside down on a saucer, and they came out well. Topped with the sugared fruit, plus some slices of mango, and oh it was so pretty

We also had some kind of fragile almond cookies on the side, I forget what it was called.

I’ve never had panna cotta before, but it was a wonderful texture, silky smooth, and very creamy and refreshing. The vanilla bean specks had gathered at the bottom, so they were strewn all over the top of the glossy turned-out panna cotta and looked very elegant.

Some of the kids opted to keep theirs in the ramekin and just eat them like cup custards. This is also a normal way to serve them, although people like to make them in glass containers, even wine glasses, if they’re going to serve them this way.

So, very pleased with this foray. Damien, who isn’t a big fan of custards and such, thought they were great. I see many kinds of panna cotta in our future! You can put whatever you want in there.

MONDAY
goblin food

Monday I served a truly terrible meal of very burnt chicken nuggets, a wad of very underdone hash browns, and dried-out leftover pasta.

This kind of meal can be made more appealing by taking pains to make the table attractive. You can achieve this look by not clearing away yesterday’s dessert trash. Follow me for more etc. etc.

TUESDAY
Reubens, chips

Tuesday there was still corned beef on sale, so I threw a few hunks in the Instant Pot for a few hours, and we had the meat sliced on toasted marbled rye bread with thousand island dressing, Swiss cheese, and sauerkraut.

Wish I had run the whole sandwich under the broiler to melt the cheese, but it was still quite delicious. I really don’t miss boiled dinner at all. Corned beef is great, but it needs to be squashed in among other tasty things, not just lying there like a cadaver.

WEDNESDAY
Pork vindaloo and rice, pineapple

I was having a conversation about real mindfulness with my family — about the experience of deliberately standing as nothing but a witness — and the tremendous sense of gratitude that often arises when you’re able to shift into this mode. I realized this happens to me often while I’m cooking, which explains why this isn’t really a recipe blog, per se, but more of a food experience appreciation blog (as well as a big family slice of life blog). And it explains why I often forget to taste while I’m cooking, which I have frequently felt very guilty and stupid about. It’s because I’m not thinking about the end result, but just feeling overwhelmed with the beauty of the things passing through my hands, the colors and sensations and smells and patterns. This does not make for the best food, necessarily, but it makes my life better!

Anyway, Indian food is very conducive to this kind of experience. Just assembling the ingredients almost always puts me in a different frame of mind. Everyone had been sick for several days with a nasty head cold one of the kids brought home, and I was very optimistic about knocking that out, at least while we were actively eating, when I saw what was going into the marinade for this pork vindaloo

This isn’t even as many peppers as the recipe called for (I was doubling it), but it was all I had. So it’s guajillo peppers, garlic, ginger, cinnamon sticks, tamarind paste, cumin seeds, cloves, peppercorns, and turmeric, sugar and kosher salt. The recipe calls for white vinegar, but I only had cider vinegar.

It’s quite easy. You just make a paste out of all the ingredients above. You just bash them all together until they’re a sticky paste, and then marinate cubes of pork in it. The recipe calls for pork butt and also pork belly, but I just went with the butt. As I often etc etc.

Marinate a few hours

and then add some water and simmer it up along with sliced onions for a few more hours, and then that’s it. You serve it with rice, and throw some cilantro on top.

OH IT WAS GOOD.

Immensely tender, and the sauce was spicy, yes, but not blast-your-head-off spicy. Just enough to make your nose tingle. It was also tangy and a little bit fruity and a little earthy, and wonderfully nourishing and warming.

I had a second helping of rice with just the sauce with little fragments of meat it in, and it was a joy. Wonderful recipe. The kids liked it! This may have been because I really talked it up ahead of time, and purposely acted very excited and happy about it, and mentioned many times that it was called “VINNNDALOOOOO,” but it’s not the kind of thing that they usually like.

I also cut up a few pineapples that were hanging around, and that was not the absolute ideal side, because they were extremely acidic. Mango or something a little more mild would have been better. But it was a wonderful meal all the same. Vindaloo! Knowing my fate is to be with you!

If you use the recipe, be sure to save it, as Bon Appétit only gives you a certain number of free views.

THURSDAY
Chicken enchilada bowls

Thursday we had school conferences right before dinner, so I prepped everything ahead of time, and we had an unsophisticated but tasty hot meal waiting for us, and everyone liked it.

I dumped a bunch of chicken legs in the Instant Pot with a can of red enchilada sauce and some diced tomatoes and chiles, and pressed the “poultry” button. When it was done cooking, I fished the chicken out, pulled the meat off the bones, and transferred it to the slow cooker along with the tomatoes and enough of the sauce to keep it from drying out.

I chopped a bunch of scallions and cilantro, sautéed some frozen corn in olive oil to give it a little char (it’s dumb, but everyone loves it this way) and put that in a bowl, and set out shredded pepper jack cheese, sour cream, corn chips, hot sauce, and Taijin seasoning. Then I set up the Instant Pot again with rice and water. When I was on the way home, I texted one of the kids to press the “rice” button, and when I got home, I heated the corn in the microwave.

Boom, hot dinner, with cheese.

One of the kids told me, “Jolly good meal, mother. I said that in a silly way, but I meant it.” When a kid stops to make sure you know they’re sincere, you know they’re sincere.

FRIDAY
Pizza

Just pizza. No tricks!

And I still haven’t written up Corrie’s under the sea cake! I think I will have to give it its own post, as it was quite a journey. It is the reason I happened to have unflavored gelatin in the house for panna cotta.

Oh, one more thing, I got a big sack of flattened rice, something I just found out about (by seeing it on the shelf), which I haven’t had a chance to use yet, but I’m pretty excited about it.

Apparently it is parboiled, so you barely need to cook it, and Indians use it for all kinds of things: A quick, cozy breakfast, savory or sweet, a side dish with vegetables and potatoes, or you can fry it, or you can do whatever you want. It’s healthier than white rice because it hasn’t had as many nutrients polished away.

What’s for supper? Vol. 306: In which I talk myself into, then out of, then into making ice cream again

By SIMCHA FISHER with additional reporting by CORNELIA FISHER

Happy Friday! It’s summer for another, like, eleven minutes, and we’re squeezing the last few drops out. We told the kids we couldn’t afford to go to an amusement park this year, and we were right, but then, I don’t know, we went anyway. Do not take financial advice from me. All I know is eat fried dough & lie.

Here’s what else we ate this week:

SATURDAY
Smoked ribs, cole slaw, chips and salsa

Saturday morning, I drove up to see some of my siblings and tend to our parents’ grave a bit. Look, ma! I remembered soapy water and a scrubbing brush!

Did some planting, sat on the grass telling some old stories in the hot hot sun, left the cemetery and got some lunch, and then drove back home, and one of my sisters was able to come too and join us for a bit, much to the dog’s delight. And of course everyone’s delight, but the dog was very especially delighted.

Damien smoked up a pile of ribs most wonderfully, and made a big bowl of coleslaw.

He made his nice spicy sugar rub

Jump to Recipe

and smoked the ribs for about four hours, then brushed them with Sweet Baby Ray’s sauce and gave them a little char in the fire, and then moved them into the oven for a while, just to make absolutely sure they were cooked all the way.

They came out so juicy and tender.

SUNDAY
Burgers, chips

I guess I must have gone shopping on Sunday, and Damien made supper. I have no memory of this day at all.

From the looks of it, I had been suffering from some kind of pickle deficiency. Took care of that.

MONDAY
Blueberry chicken salad with homemade croutons

Roast chicken breast on mixed greens with fresh blueberries with diced red onions and homemade croutons. I forgot to buy nuts, and for some reason I decided to get a wedge of parmesan instead of a bunch of feta, which was a little sad. Then, to be perfectly honest, I ate so many hot buttered croutons right out of the oven that I didn’t really feel like eating a chicken salad, so I skipped supper, and then I think I had a bunch of crackers and fruit roll-ups at night, and I feel like I also ate some candy. Not been my most stellar week, nutritionally. I got really excited about having lost four pounds, and have been celebrating by oh you know.

Also it’s the end of summer and I’m sad. Which is the only appropriate way to feel, and if the reason you don’t feel that way is because you live in Arizona, then that’s just an inappropriate place to live. Have some croutons, it will help, temporarily. Have some ice cream.

I also forgot to take a picture of the salad, but here is a similar salad from the past:

Moe moved out and left behind some of his bougie sesame rolls, which I also made into croutons and also ate.

TUESDAY
Chili verde

The idea of chili verde has become more and more insistent over the last few weeks, and finally on Tuesday it manifested itself right on my stovetop.

Jump to Recipe

Actually it was much more fun than that, in that I got to unwrap a dozen sticky, crackly little tomatillos and chop the heads of a variety of peppers

rrrrroast them up

pull their skins off and then hurl them into the food processor with a bunch of onions, an entire peeled head of garlic, and a big bunch of cilantro. And I seared up some lovely seasoned pork in hot oil until it was crackling brown, and then into the big heavy pot goes the meat and all the peppers and whatnot, and I let it simmer for the whole rest of the day. The dog got so much pork fat that he became overwhelmed and started to growl at it (not at me; at the pork fat. He’s not smart), which I understand completely. I also am not smart, but I do know how to make chili verde.

Sometimes I break up the meat into shreds after it cooks, but this time I left it as hunks. Sometimes I add some chicken broth to loosen up the pepper sauce, but this time I just let it be. Served it just plain, with cilantro and sour cream. Forgot to cut up limes.

My friends, it was so good. AND THO THPYTHY. Spicy enough that it required me start talking funny. At no point did I remove any seeds or membranes from the peppers, and I stand by this! I do kind of regret not making a pot of rice or anything, and in fact went around spooning up extra pepper sauce from other people’s bowls.

I went to bed happy, but the next day, things that were not entirely excellent occurred in and around my stomach. Totally worth it. But next time, I’ll make rice.

I had also intended to grill some pineapple spears, and totally forgot. Grilled pineapple is ahhhhmazing. The juice turns to golden-sweet nectar and the little charred bits set off the creamy sweet flesh of the rest.

Especially nice with a little vanilla ice cream. IF you’re the kind of person who always has ice cream in the house, which I now am.

WEDNESDAY
Canobie! Lake! Park!

This was the day! We left a mere half an hour behind schedule, and I only took one wrong exit. I actually heard my GPS say “sorry,” which I don’t really understand, but we got right back on track, parked, ate our supermarket sandwiches, and it was off to the races. Well, Damien had to sit in the parking lot and listen to a hearing for a while and then write about it, but then he was off to the races, and we had a great day. Canobie is a wonderful place, clean, friendly, safe, well-run, and beautiful.

Here are more photos of the day on Facebook, if you want to take a peek. I ate a piece of fried dough the size of a

and here is where I am reflecting that I’m not looking forward to school starting at all, but on the other hand, Corrie is watching me write and, whenever my fingers pause, she shouts words that she thinks should come next. I’m know I’m only writing about fried dough, but still.

Okay, so it was a very large piece of fried dough, and I ate it all, and then we stopped at McDonald’s on the way home anyway, and when we got home, I waited for the kids to get out of the car and then I ate some of the emergency diabetes candy that was in the glove box. This is why I generally steer clear of sugar. Once I have a little bit of it (or a lot of it, like a piece of fried dough the size of, okay Corrie, the size of a ROCK), then I turn into a panicky sugar-seeking machine.

THURSDAY
Old Bay chicken drumsticks, carrots, and chips; homemade ice cream

The plan was to spend all day at the beach, according to a summer-long sword of Damocles promise, but various situations conspired against me, and instead a friend came over, we made ice cream, and we did some back-to-school shopping, which I’ve elected to make easier on myself by doing it in tiny increments, over and over again over the course of several weeks instead of getting it all over with at once. I am just chock full of good ideas these days. Then we went to a thrift store and to *ptui* Spirit.

Anyway, one good idea I had was that, when we finally got home, I melted a couple of sticks of butter, poured them over the drumsticks, and sprinkled both sides liberally with Old Bay seasoning, and broiled them on both sides, with a little half-hearted basting halfway through.

Well, I did this eventually. First I pre-heated the oven and set up the pan of chicken with butter and seasoning, and then I went into the living room with a can of seltzer and my phone, and put my feet up, and gradually began to wonder why the smell of chicken wasn’t filling the house. The answer turned out to be “because you have to put the chicken into the oven.” Live and learn.

Delicious, because how could it not be, eventually? I served it with carrots and not hummus, because that turned out to be moldy, and chips.

Worth noting: When I was labelling photo files, my phone changed this one to “bowl of old bat chicken.” So what?

Earlier that day, we made two batches of ice cream, both using Ben and Jerry’s basic sweet cream base (two eggs, 3/4 cup sugar, 1 cup milk, 2 cups heavy cream). For one, I added 1.5 teaspoons of mint extract and most of a bag of frozen mini semi-sweet chocolate chips, and three drops of green food coloring and a good mixing before freezing it for five or six hours.

The other one got a few teaspoons of vanilla, a jar of halved maraschino cherries (drained), about half a bag of frozen white chocolate chips, and two big handfuls of cashews before it went into the freezer.

Both great! Both hits. The cherry one honestly would have been better with peanuts, which certainly would have been cheaper, as well. I was going for a sort of sundae-in-a scoop taste, but without chocolate, and this achieved that. I adore frozen maraschino cherries. They make me feel like a little kid who feels like a grownup.

I really love making ice cream. It’s like cooking, because once you understand the basics, you can more or less go with your gut about what will be yummy; but it’s like baking, because you do all the work in the front end and then just let it go, and end up with dessert. And I get the fun of doing something homemade with whole ingredients, but I know the kids will actually enjoy and appreciate it. Usually you have to pick either one or the other. But honest to goodness, if you see me eating anything with sugar it in today, please hit me with a rock, or a piece of fried dough, whichever’s bigger.

FRIDAY
Quesadillas

Today one kid had new student orientation, and then we’re going to do more school shopping with the remaining two kids who somehow still haven’t gone, and it’s supposed to rain, so we can’t go to the beach. I wish I was back on the carousel. I wish I was back in the ocean. Truly, if I end up just making more ice cream, there are worse things.

That reminds me, I have a really good fried dough recipe. Fried dough is easy to make, and if you do it at home, you can put a reasonable amount of sugar on it. Just a light dusting.

And you can make it in a reasonable size, the size of a small boulder.

Do it. Fry some dough. Maybe scoop a li’l ice cream on top. For tomorrow we die.

Fried dough

Makes about 15 slabs of fried dough the size of a small plate

Ingredients

4 cups flour
4 tsp baking powder
1-1/2 tsp salt
4 Tbsp (half a stick) cold butter
1-1/2 cups lurkworm water
2 cups oil for frying
confectioner's sugar for sprinkling
cinnamon for sprinkling (optional)

Instructions

Mix together the flour, baking powder, and salt.
Cut the cold butter into bits and work it gently into the dough.
Add the water and stir until the dough is all combined.
Cover the dough with plastic wrap or a damp towel and let it rest for 15 minutes
Separate the dough into pieces and flatten each piece into a thin disk with your fingers. If it's sticky, put a little confectioner's sugar on your work surface.
Heat the oil in a pan. You can deep fry it or use less oil and fry it in a small amount of oil; your choice. The oil is ready when you put a wooden spoon in and little bubbles form around it.
Carefully lay the disc of dough in the hot oil. Let it cook a few minutes, just barely getting brown, and then turn it and cook the other side.
Remove the dough, let the excess oil drain off, and sprinkle it immediately with sugar and cinnamon if you like.
You can keep these hot in the oven for a bit, but they're best when they're very hot.

Smoked chicken thighs with sugar rub

Ingredients

1.5 cups brown sugar
.5 cups white sugar
2 Tbsp chili powder
2 Tbsp garlic powder
2 tsp chili pepper flakes
salt and pepper
20 chicken thighs

Instructions

Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit.
Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked.

Spicy Chili Verde

You can decrease the heat by seeding the peppers, using fewer habañeros, or substituting some milder pepper. It does get less spicy as it cooks, so don't be alarmed if you make the salsa and it's overwhelming!

Ingredients

5 lbs pork shoulder
salt and pepper
oil for cooking
2 cups chicken broth or beer (optional)

For the salsa verde:

4 Anaheim peppers
2 habañero peppers
4 jalapeño peppers
4 medium onions
12 tomatillos
1 head garlic, cloves peeled
1 bunch cilantro

For serving:

lime wedges
sour cream
additional cilantro for topping

Instructions

Preheat the broiler.
Pull the husks and stems off the tomatillos and rinse them. Cut the ends off all the peppers. Grease a large pan and put the tomatillos and peppers on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.
Take the pan out and cover the peppers and tomatillos with plastic wrap or tin foil for ten minutes. When they are cool enough to handle, pull the skins off the peppers and tomatillos. At this point, you can remove the seeds from the peppers to decrease the spiciness if you want.
Put the skinned tomatillos and peppers in a food processor or blender with the onions, garlic, and cilantro. Purée.
In a heavy pot, heat some oil. Salt and pepper the pork chunks and brown them in the oil. You will need to do it in shifts so the pork has enough room and browns rather than simmering.
When all the meat is browned, put it all in the pot and add the puréed ingredients.
Simmer at a low heat for at least three hours until the meat is tender. If you want thinner chili verde, you can add chicken broth or beer. At some point, if you don't want the pork in large chunks, press the meat with the back of a spoon to make it collapse into shreds.
Spoon the chili verde into bowls, squeeze some lime juice over the top, and top with sour cream and fresh cilantro.

What’s for supper? Vol. 285: Best I can do is no lobster

Every year, I tell the kids how strict the orthodox are in Lent, compared to us. No meat, no fish, no dairy, no cheese, no eggs, no oil on Fridays and most but not all Wednesdays, no brown or yellow or oblong grains, no oily fishies, and very few whiskered or blue-eyed mammals on the final week, which is known as Full On Horrendoustide. You can eat wax. I researched this rigorously and I don’t want to hear about it. The upshot is we westerners have it very easy, with our little meatless Fridays, and I also don’t want to hear about that. So every year I give my little speech, and then I go ahead and cook like I always do throughout Lent, except I feel bad about it. I try to avoid lobster, even if it’s on sale, which it is not.

So here’s what we ate this week:

SATURDAY
I don’t know. Oh, Saturday was Corrie’s birthday, so we had calzones. I feel like I already wrote about this. I’m confused. Here is a picture on my phone that says “Saturday” on it:

My little cupcake. Now she is seven.

SUNDAY
Beef stroganoff on skinny egg noodles

But her birthday was a different day from her party. Was the party Sunday, then? I’m so confused! I think the party was Saturday, but I did the food post on Monday, so I included Saturday’s food? Anyway, Damien cooked on Sunday. He used a Deadspin recipe for stroganoff and it came out fragrant and luxuriously creamy with very tender strips of beef.

But he forgot-a the mushrooms! These things happen. Still delicious. There was some kind of run on regular noodles and there were none to be found, so we had fancy skinny noodles. Don’t tell the ecumenical patriarch. (Actually it wasn’t even Lent yet by this point.)

MONDAY
Tacos al pastor with pico de gallo

I’ve tried a few different recipes for tacos al pastor, and I like this one the best. It takes a bit of work on the front end (you have to blister up the guajillo chilis, then de-seed them, then simmer them

before adding them to the marinade, which itself has quite a few ingredients, especially if you have to make a substitute for achiote paste, which I did).

I complain, but I will admit, I adore spending a morning making a marinade. If I have nothing else to do and there aren’t a lot of people climbing over me making mountains of toast and complaining about the kind of popcorn I got, it’s so pleasant, simply messing around in the kitchen.

I also made a big bowl of pico de gallo, although I forgot to buy any peppers, so it was just tomatoes, onions, lime juice, kosher salt, and cilantro. Actual recipe:

Jump to Recipe

Here’s how pico de gallo should look, if you’re not lazy:

I, however, got lazy and did it in the food processor, so it was a little pulpier than necessary, but still sharp and tasty.

We got a big dump of snow, so we’re still cooking exclusively indoors. When it was time to cook, I got a big skillet nice and hot with oil and cooked the marinated meat in batches, to make sure it got a little bit seared, rather than basically simmering due to being squished.

The pineapple juice in the marinade made it so tender.

While I was cooking the meat, I broiled the chunks of pineapple on an oiled pan right up under the broiler, and heated up a stack of tortillas. My land, it was all so tasty. I can never get over what wonderful things happen to pineapple with a little high heat, the hot nectary insides right under the delicate trim of char. Amazing.

The marinade is not too spicy, just kind of smoky and warming. It was a popular dish altogether, and so pretty.

Tacos al pastor is one of my favorite Mexican dishes (and it apparently has a Lebanese shawarma influence, so that’s no surprise).

I wanted some lime cilantro rice to go with it, but we were low on rice. It was really a fully satisfying meal on its own, though, with some sour cream and cilantro thrown on top of the meat and pineapple and pico de gallo.

Your choice of corn chips or lime plantain chips on the side. Good stuff.

TUESDAY
Actual Restaurant

Fat Tuesday! We’re terrible at Mardi Gras. Nobody around here is doing anything remotely debauched, and nobody in this house would be excited about pancakes, so we went out to eat. Appetizers and everything! Corrie only went under the table one time. I got a bunch of photos of the teenagers looking away with an annoyed expression, so I’ll spare you those.

I decided to go ahead and have a steak, which turned out to be so huge, I could only eat half (I had the second half for lunch on Thursday). And a very fat Tuesday was had by all.

WEDNESDAY
Marcella Hazan’s red sauce on spaghetti

It was suggested to the cook that, because it was Ash Wednesday, we could just go ahead and open a jar of Aldi spaghetti sauce, but it was counter- suggested that just because it’s a penitential day doesn’t mean we have to eat dirt. So in the interest of family harmony, we had Marcella Hazan’s miraculous three-ingredient sauce, and it was, of course, wonderfully savory and delicious.

Jump to Recipe

I would say the penance came in when I could only have one helping, but actually I went back for another little scoop because nobody stopped me.

THURSDAY
Grilled ham and cheese, Pringles

Nothing to report. Fell asleep sitting up on the couch, and then Corrie came down after bedtime, sobbing because there are three kinds of matter and they all take up space, but what about the ones that donnnnnn’t? People think they want smart kids, but this is a mistake.

FRIDAY
Fish burgers, french fries, broccoli slaw

I just got some frozen breaded fish and and some fresh dill, and I guess we’ll have fish burgers with some kind of homemade tartar sauce, assuming I can stay awake. I don’t seem to have a broccoli slaw recipe saved, but I like it with all kinds of stupid things in it, sunflower seeds and dried cranberries and all kinds of bird food that nobody else wants. I’m sure they’ll all be gracious about it, and so will I, I’m sure. And a blessed Horrendoustide to you.

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

2 large tomatoes, diced
1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
1/2 onion, diced
1/2 cup fresh cilantro, chopped
1/8 cup lime juice
dash kosher salt

Instructions

Mix ingredients together and serve with your favorite Mexican food

Marcella Hazan's tomato sauce

We made a quadruple recipe of this for twelve people.

Keyword Marcella Hazan, pasta, spaghetti, tomatoes

Ingredients

28 oz can crushed tomatoes or whole tomatoes, broken up
1 onion peeled and cut in half
salt to taste
5 Tbsp butter

Instructions

Put all ingredients in a heavy pot.
Simmer at least 90 minutes.
Take out the onions.
I'm freaking serious, that's it!

What’s for supper? Vol. 265: U jelly bro?

It’s fall! This means grapes! It means squash! It means . . . Korean food, why not! Come along and see; we have some lovely recipes this week.

SATURDAY
Hamburgers, chips, veg and dip, watermelon

There was a little resurgence of summer weather, so Benny’s pal came over and helped her pick some grapes, and we had a little cookout. I spent a few hours working on my never-ending project, this ultra deluxe raccoon-proof garbage enclosure, with Real Hinged Door that Opens and Closes.

Eventually it will have a corrugated tin roof, and a locking latch, and it will be wrapped in welded wire fencing, and I really do believe I’ll finish it someday. Someday. Maybe I can be buried in it.

SUNDAY
Ragù on fettuccine, garlic bread

Damien made his scrumptous Deadspin ragù, which uses ground pork and veal, shredded carrots and celery, and is just heavenly. You could feast on the aroma alone.

We spent a good part of Sunday and Monday evenings making grape jelly. Sunday we picked grapes, pulled off the stems, and cleaned them,

[this is supposed to be two sets of photos embedded from Instagram, but I can’t tell if they’re showing up properly or not]

View this post on Instagram

A post shared by Simcha Fisher (@simchafisher)

and Monday we did the actual jelly-making.

View this post on Instagram

A post shared by Simcha Fisher (@simchafisher)

We ended up with about twelve pounds of grapes, and I got to startle a few family members who weren’t aware we were making jelly.

I firmly told myself that the main goal was to have a nice time with Benny, and not necessarily to come out with some grade A jelly, and that was a good thing, because we achieved the former, but not the latter. We ended up with 4 jars of decent jelly,

and another ten jars of something more like syrup — in some cases, because I didn’t realize that, if you decrease the sugar, you need to buy special low-sugar pectin, and in some cases because I used the right amount of sugar but ran out of liquid pectin and used powdered, misread the directions, and just screwed it up generally. This is after I mouthed off about how my mother never used to read the directions and that’s why her jelly was always turned so weird.

Oh, I just used the recipe on the pectin boxes. I used Ball RealFruit liquid pectin, which was simple and easy, and Sure Jell powdered pectin, which was a little more involved.

I did learn that Concord grapes are very high in histamines, and if you get impatient with the potato masher and decide to mash them by hand, your hands will light up like Christmas trees. I learned that grape flavored Laffy Taffy is the exact flavor of Concord Grape jelly foam, which is kind of startling. And that’s all I learned. Maybe next year, we’ll just make juice.

MONDAY
Italian sandwiches

Ciabatta rolls with spicy salami, prosciutto, mozzarella, tomatoes, red pesto, olive oil and vinegar, and a little fresh pepper.

We’ve been having this sandwich about once a week and I’m nowhere near tired of it yet. I mean not this specific sandwich.

TUESDAY
Honey mustard chicken thighs with fall vegetables

A one-pan meal, nice and easy. Let’s launch the beginning of butternut squash season with a useful tip: To easily peel butternut squash, cut off the ends and pierce it several times with a fork, then microwave it for 3-4 minutes. You should be able to peel it with a vegetable peeler and cut it fairly easily after that.

So for this dish, you cut up your squash and potato, drizzle it with oil and season it with salt and pepper, lay the chicken on top, and then stir up a simple sauce and brush the chicken with the sauce. Then you just roast it all together.

Jump to Recipe

The sauce runs down into the pan, and vegetables pick it up, it all melds together, nice skin, everybody’s happy.

I had some leftover broccoli and carrots in the fridge, so I added those in halfway through the cooking, and that worked nicely.

This meal is subject to endless varieties of vegetables and seasonings, and you can make it all ahead of time. It all goes in one pan, but it’s easy for picky eaters to fish out the things they like.

Win win win. I don’t know why this picture looks like I took it through a butterscotch wrapper, but there it is.

WEDNESDAY
Regular tacos

Nothing to report. I do remember that I kept calling everyone for supper and they kept wandering off, so I got mad and left, and then two hours later Corrie tearfully claimed no one told her it was supper time, and I felt so bad, but then they told me she was on the couch reading Calvin and Hobbes and wouldn’t answer them, and they actually went over and shook her, but she refused to respond. I heated up a taco for her anyway, but by this point, I was confused about who I was supposed to be mad at, so I just sat on the couch and felt mad in general. Does it usually take this long to get used to getting back to school? I don’t remember, but I feel like I’m-a-gonna die.

THURSDAY
Instant pot bo ssam with spicy walnut sauce, rice, pineapple

This recipe looks like more work than it really is. If you skip most of the extras, basically you just have to find the fattiest hunk of pork you can, slather it with big handfuls of salt and sugar, wrap it up, ignore it for many hours, unwrap and cook it for many more hours, slather some sauce on at the last minute and cook it a little more, then chunk it on the table to gasps or admiration.

Okay, so you have to make two sauces, but one only has three ingredients, and you can make the other one in the food processor. It contains your entire yearly recommended allowance for salt and sugar. This is one of those foods where people are just silent while eating it, and you think, “Maybe they don’t like it very much” but then they get up and RUN to the platter and get more. IT’S VERY GOOD. Especially the parts where the caramelized fat has basically turned into pork candy. Pork candy that makes you weep.

It’s supposed to cook at least six hours in a 300-degree oven, and I put it in way too late, so after a few hours, I moved it to the Instant Pot and cooked it on high for 45 minutes on the rack with a cup of water, then put it back in the oven for ten minutes to finish the sauce crust. You guys, it was PERFECT. Here is when it came out of the IP:

And here is after ten minutes under the broiler (and yes, I could have moved the rack down a few notches):

When you broke through the shiny, charred exterior, the inside was beautifully shredded and incredibly moist and full of intense flavor. I’ll be using the IP for this recipe from now on.

The pork itself is quite sweet and salty, not spicy, and most of the kids really liked it. The sauce that goes along with it is spicy and savory and strange. A little goes a long way, but you won’t want to miss it.

Bo ssam is supposed to be wraps, and I forgot to buy any lettuce to wrap it in, but nobody minded — we just ate the shredded pork with rice. You definitely want rice or something else mild to give your mouth a rest from all that intense flavor.

FRIDAY
Mac and cheese

I used up only about 20% of the vast stores of leftover cheese that are cluttering up the fridge. However, I only made three pounds of macaroni, which is close to what people will actually eat, so maybe I won’t have created vast stores of leftover macaroni and cheese to clutter up the fridge. Maybe.

And now the adoration chapel has finally opened up again, and we signed our vaccinated asses up for a weekly hour on Fridays. I’ll pray for youse!

One pan honey garlic chicken thighs with fall veg

Adapted from Damn Delicious

Ingredients

18 chicken thighs
2 lbs broccoli in spears
4-5 lbs potatoes in wedges, skin on if you like
1 butternut squash, peeled and cubed

sauce:

1/3+ cup honey
1/3+ cup brown sugar
3 tbsp dijon or yellow mustard
9 cloves garlic, minced
2 tsp oregano
2 tsp dried basil
salt and pepper
6 tbsp olive oil
olive oil for drizzing

Instructions

Preheat oven to 400. Prepare the sauce.
In a large, greased sheet pan, spread the potatoes and squash. Drizzle with olive oil and season with salt and pepper.
Lay the chicken thighs on top of the potatoes and squash. Brush the sauce over the chicken skins.
Roast the chicken for thirty minutes or more until they are almost cooked.
Add the broccoli, arranging it on top of the potatoes and in between the chicken. Return the pan to the oven and let it finish cooking another 10 -20 minutes so you don't die. The skins should be golden and the broccoli should be a little charred.

What’s for supper? Vol. 204: Get yer carnal desires here

Here please insert a joke about carnitas, carnal desires during Lent, incarnation, whatever.

SATURDAY
Waffles, scrambled eggs, sausages, hash browns, OJ

Nice and easy.

SUNDAY
Carnitas, pico de gallo, guacamole and chips, honey sriracha pineapple

This is a recipe from John Herreid, who posted it as an extra on his Facebook art account, J.R.’s Art Place, which you should definitely be following. He shares a very wide range of fine art, things you’ve never seen before, often with illuminating or amusing little tidbits of information. You should follow it!

The carnitas recipe was very easy. You just chunk up some pork, sprinkle it with salt, pepper, and oregano, and cook it in a pot with a cup of oil and Mexican Coke or some other soda containing cane syrup; and orange wedges, cinnamon sticks, and bay leaves, and simmer for several hours. Take out everything but the meat and cook it a bit longer, until it gets a dark, glazey crust. Then shred it and you’re set. John’s recipe said to drain it, but the meat I made had absorbed just about all the liquid by the time it was done.

Oh my land, the smell.

It just got better and better, and the flavor was intense and wonderful.

I couldn’t find Mexican Coke and ended up using root beer, so it had a sort of anise-y tinge to it. Most definitely making this recipe again.

I made up a big batch of simple pico de gallo

Jump to Recipe

and also a big batch of guacamole.

Jump to Recipe

Fantastic meal. I had resorted to cooking bland pork and seasoning it after shredding, because I just couldn’t seem to get much flavor into the meat itself. Those days are gone, my friends.

I served one pineapple raw and just grilled (actually broiled) a few pieces, because Lena and I are the only ones who really like it, and I suspect Lena’s just being polite. I made a little sauce of olive oil, honey, and sriracha, and rolled the pineapple spears around in it, then put them under the broiler, turning once, for a few minutes.

You get a little caramelization on the charred ends, and it’s just nice.

Jump to Recipe

MONDAY
Hot dogs, potato salad, string beans

A few of my kids are pretty passionate about potato salad. So I made some, partly to assuage my guilt for serving hot dogs. Then I ruined everything by accidentally drowning it in pepper.

It wasn’t actually ruined, but it kind of separated the men from the boys.

I don’t really have a potato salad recipe. I throw a few whole eggs in with the potatoes to boil. I made a dressing out of mayo, apple cider vinegar, salt, and of course pepper. I like it with diced red onion and celery or even some diced pickles, and fresh dill, but no one else likes any of those things, the monsters. At least I managed to make a sane amount this time around, so it was gone by day 2, rather than lingering around getting icy in the back of the fridge and then getting thrown out by a wrathful child who is the onnnnnnnly one who ever throws things away around here.

TUESDAY
Spaghetti and meatballs, fresh bread

I sort of got tricked into making bread.

Jump to Recipe

Lena is home from college this week, and she and Corrie made some plans over the weekend to make bread. I said Tuesday would be a good day, since we’re having spaghetti. But when it came down to it, Corrie didn’t really want to stop watching Scooby Doo, so it was left to Lena, who doesn’t actually know how to make bread. So I showed her, but I had to keep leaving the house and shouting vague instructions as I went out the door. The upshot was that the rising loaves got moved around from pan to pan a lot, which is not something that rising loaves enjoy. So we ended up with some rather dense, earthy bread.

You know what, fresh, hot bread is fresh, hot bread! No ragrets.

Oh, the meatballs:

Jump to Recipe

WEDNESDAY
Pizza

Tuesday’s meal was really a ruse to make leftover meatball pizza on Wednesday. Meatball pizza is unreasonably delicious.

THURSDAY
Chicken tortilla soup

I really like this recipe, which I have adapted from Two Sleevers.

Jump to Recipe

You make a puree in the blender or food processor

(uh, it might be smarter to do this in batches)

then cook the puree up in oil for a bit, add the water and chicken, and pressure cook it. (Of course you can easily adapt this for the stove top; just simmer, rather than pressing buttons.) Fish out the chicken, shred it,

and throw it back in, and there it is. I wish I had cooked the puree a little longer to develop the flavor, but it was still pleasantly spicy and warming.

Tortilla soup is, um, supposed to have tortillas in it. You’re supposed to use corn tortillas, which thicken the soup up. But I just don’t like corn tortillas. They taste bad and sour and gritty to me. So instead, I made spicy, crunchy flour tortilla strips and put them on as a topping, along with sour cream, shredded cheese, scallions, and cilantro. I really wanted avocados, which I used up making guacamole earlier in the week, but I had this overwhelming, passionate need not to stop at Aldi on a Thursday afternoon.

Oh no, you’re onto me, I’m not a real Mexican!

I made the tortilla strips by cutting them into slices, drizzling them with olive oil and sprinkling them generously with Tajín chili lime seasoning, which is just chili powder, sea salt, and dehydrated lime juice, so if you can’t find it in stores because of COVID-19, you can easily make your own by running some limes through your dehydrator three days previously and then pulverizing it with your butt. Write this down, it’s important. Then you spread them on a pan and bake them slowly in a medium oven, stirring occasionally, and then you burn them. Every. Single. Damn. Time.

Everyone still liked them, though.

FRIDAY
Tuna noodle

Today is Elijah’s birthday. His birthday almost always lands in Lent, but this year is special, as it’s a Friday in Lent. Also, he has to stay after school to do some work with his math teacher. It’s hard out there for an Elijah. We’ll whoop it up on Sunday, though.

Pico De Gallo

quick and easy fresh dip or topping for tacos, etc.

Ingredients

2 large tomatoes, diced
1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
1/2 onion, diced
1/2 cup fresh cilantro, chopped
1/8 cup lime juice
dash kosher salt

Instructions

Mix ingredients together and serve with your favorite Mexican food

White Lady From NH's Guacamole

Ingredients

4 avocados
1 medium tomato, diced
1 medium jalapeno, minced
1/2 cup cilantro, chopped roughly
1 Tbsp minced garlic
2 limes juiced
1 tsp chili powder
salt and pepper
1/2 red onion, diced

Instructions

Peel avocados. Mash two and dice two.
Mix together with rest of ingredients and add seasonings.
Cover tightly, as it becomes discolored quickly.

Spicy honeyed pineapple with ice cream

You could drizzle this with a caramel rum sauce and maybe sprinkle with pralines, but it's good just with fruit and ice cream, too. You can also serve the pineapple as a side dish (without ice cream!) for many Mexican foods.

Ingredients

1 pineapple, cut into spears or rings
1/8 cup olive oil
1/8 cup honey
sriracha sauce to taste

Instructions

Preheat the broiler; or, if grilling outside, let coals die down.

Mix olive oil, honey, and a few dashes of sriracha sauce, and slather the sauce all over the prepared pineapple.

Spread in single layer on pan or over grill and cook, turning once, until it's slightly charred.

Serve hot with a scoop of ice cream.

Meatballs for a crowd

Make about 100 golf ball-sized meatballs.

Ingredients

5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
6 eggs, beaten
2 cups panko bread crumbs
8 oz grated parmesan cheese (about 2 cups)
salt, pepper, garlic powder, oregano, basil, etc.

Instructions

Preheat oven to 400.
Mix all ingredients together with your hands until it's fully blended.
Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.
Add meatballs to sauce and keep warm until you're ready to serve.

French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

4-1/2 cups warm water
1/4 cup sugar
2 Tbsp active dry yeast
5 tsp salt
1/4 cup olive or canola oil
10-12 cups flour
butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
corn meal for sprinkling on pan (optional)

Instructions

In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.
Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.
Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.
Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).
Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.
Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.
Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.
Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.
Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.
Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

Instant Pot Chicken Tortilla Soup

Adapted from twosleevers.com. This is a very flavorful chicken soup. It has a little hotsy totsy burst of spice with the first taste, and then the more complex flavors come through slowly. Magic.

It's fairly brothy, and then you heap up all the garnishes you want on top.

This is a little over a gallon of soup.

Ingredients

2 med onions
1 lb (4 medium) tomatoes
5 cloves garlic
3 chiles in adobo sauce plus some of the sauce
1 jalapeño pepper (include seeds for more heat)
1 bunch cilantro
oil
4 boneless, skinless chicken breasts
water
salt to taste
garnishes: avocado slices, sour cream, shredded cheese, chopped cilantro, tortilla strips, chopped scallions

Instructions

Cut the onions and tomatoes into chunks so they will fit in the blender or food processor. Put the onions, tomatoes, jalapeño, chili pepper and sauce, garlic and cilantro into a blender or food processor and blend it until it's a thick sauce. You may need to do it in batches, or just keep poking the big pieces down so everything gets blended in.
Add enough oil to the Instant Pot pot to cover the bottom. Press "sauté" and let the oil heat up for a few minutes.
Pour in the tomato mixture and cook, stirring occasionally, for about ten minutes, until any liquid is mostly absorbed. You may need to press "sauté" again to keep it hot.
Cut the chicken breasts into pieces and put them in the pot. Add six cups of water.
Close the top, seal the valve, and press "pressure cook," then the + button until it goes to 20 minutes. When it's done cooking, let it naturally release for 10 minutes, then release the remaining pressure manually.
Open the top and fish out the chicken. Shred it and return it to the pot. Add salt to taste.
Serve the soup with garnishes: avocado slices, sour cream, tortilla strips, shredded cheese, chopped cilantro, and chopped scallions.

What’s for supper? Vol. 173: The pineapple gets the works

Today, I bought dental insurance. That has nothing to do with what’s for supper. I just wanted to tell someone. I’m pretty excited, as this is basically me and Damien:

(Image by William Murphy via Flickr )

Why dental heath is not included in regular health, I’ll never know. I guess it’s because teeth are just inside your head and your skull, so how important could they be. Anyway. Onward!

SATURDAY
Regular tacos

This is my meal when I’m feeling merciful toward the kids. No fermented vegetables, no sprouts, no seasonings with diacritical marks in their names. Just ground beef with orange powder from a little packet, sour cream, salsa from a jar, and shredded cheddar cheese. Completely unchallenging food has its charms.

I had to put greens on mine because I am a mom and that’s the rule.

SUNDAY
Spiedies, raw peppers, blueberry tart

This recipe is really, really good if you have the time to zest lemons and chop fresh mint and such, marinate the meat overnight, skewer it, and cook it over the coals. It’s still quite nice if you just slosh in a bunch of stuff, chop some cheap pork into chunks, let it marinate for a few hours, and shove it under a hot broiler.

Serve the meat on toasted rolls with a lot of mayo. It comes out tender, juice, and a little spicy.

The original recipe is a NYT one which is currently behind a paywall. The quickie one I threw together was olive oil, lemon juice, red wine vinegar, kosher salt, oregano, crushed garlic, red pepper flakes. Basically Italian dressing but with extra lemon juice and red pepper flakes.

For dessert, Clara made a blueberry tart. Every single last damn time I go to write “tart,” I type “tard” first. I choose to believe this is because I have watched so much Dr. Who, and not because I don’t deserve to live in the 21st century. Anyway, here’s the picture.

If you zoom in, you can see that I accidentally sprinkled yarrow pollen all over it while trying to get an Instaworthy photo. If I could figure out the right SEO for this post, I could probably form a partnership with Gwyneth Paltrow and pass it off as a cure for yarrow allergies, uterine prolapse, and ennui.

Clara and I worked on this together, and it certainly did highlight the difference between our cooking styles; it certainly did. She is more of a “wait, stop, what is seven eights of a cup times two and a half?” baker, and I’m more of a “just mash faster, no one will know” baker.

Between the two of us, we came up with something tasty, anyway, although it was reluctant to leave the pie plate. To appease the Visigoths, we chose the kind of whipped cream that comes squirting out of a can.

I’ll get the recipe link from her when she gets home.

MONDAY
Chicken enchilada rice bowls, corn chips, pineapple

This meal looked better than it tasted. I was going for a “all the ingredients you love in Mexican food, but without a tortilla, for some reason” kind of meal. So I cooked up a pot of rice, then roasted some chicken with lots of chili lime powder. Then I cut up the chicken and cooked it again in green enchilada sauce from a can. I mixed together some black beans, chili beans, and diced tomato with chili peppers in it. We had limes, cilantro, sour cream, and shredded cheese, and corn chips.

It was. . . fine. I will just go ahead and make enchiladas next time.

The exciting part was I finally bought a pineapple corer from Aldi for like $3, and it was so cool! I thought it would just extract the core so you can peel it and get rings, but it cores and peels it, and leaves you will a continues spiral of pineapple. Corrie and I made a video, and we hope it blows your mind.

This is my first attempt at including a food video, and I hope it’s not terrible, because people keep telling me this is the only way to make some money, and if you can’t make money sharing a video of yourself testing a $3 pineapple corer, than is this even really America?

TUESDAY
Pizza

Tuesday was the final school concert of the year. If you wish to hear my views on school concerts, I can make that happen. This time, I dropped the kid off, nipped over to the liquor store and picked up some liquid courage in small bottles, and zipped back to my seat before the curtain. And now I have a brand new plan for school concerts.

I made a few pizzas before I left. There was a limited edition “everything dough” available, so I got some. It wasn’t everything, per se, but it certainly had poppy seeds in it.

Oh. You know about the “Make me one with everything” joke, right? This remains my favorite moment ever recorded on video. Especially the part where he leans in and goes, “Know what I mean?”

It’s so beautiful.

Oh, here are the pizzas. I only made four, for some reason.

WEDNESDAY
Chicken burgers

What was I even doing on Wednesday? I think I was writing like a maniac while Damien brought Lucy to the pediatric endocrinologist and then rock climbing. And that’s what chicken burgers are for.

THURSDAY
Deli sandwiches, fruit salad, chips, cookies

Actually, that was lunch. I had planned cumin chicken thighs, yogurt sauce, pita, and tabbouleh for supper, but in lieu of that, I took a nap, and everyone just ate more lunch. But what a lunch it was! One of my favorite families in the whole world, John and Aletheia Herreid and their wonderful kids were in town. The weather was great, Clara made a ton of cookies, we have a trampoline for bouncing and stream for floundering, John and my older kids swapped sketch books, Aletheia brought sunshine to the whole world as she so often does, and they brought cheese and beer and a luchador mask, and it was just swell.

FRIDAY
Ravioli

Just frozen ravioli. Not one of my most thrilling culinary weeks, but it was a good week. And thorough.

What’s for supper? Vol. 170: All weather is soup weather

Sorry it’s been quiet on the site this week. There were so many people saying so many things that I just. . . kept shutting up. Anyway, thirty Helens agree: It’s time to talk about what we ate this week!

SATURDAY
Hamburgers and chips

I think maybe we had burgers on the actual outside grill? I have no memory of Saturday.

SUNDAY
Deli sandwiches, onion rings, spicy honeyed pineapple with ice cream

Mother’s day! I was showered with gifts and flowers and treats all day, as is truly right and just. We were supposed to go hiking, but it was crummy out, so instead I wandered around Home Depot and picked out some wonderful peonies. And I requested deli sandwiches for my special mother’s day dinner because, dammit, I like deli sandwiches. I think I had roast beef, smoked provolone, bacon, and onions. Mmm. And one of the boys, in addition to giving me a homemade present, ceremoniously threw out his most egregiously ratty sweatpants right before my eyes. *grateful tears*

For dessert, we had caramelized pineapple with vanilla ice cream.

I made some of the pineapple sprinkled with cinnamon and sugar before it went under the broiler, and some dressed with a mixture of honey, olive oil, and tabasco sauce. I had the latter, and I thought it was scrumptious. Some of the fruit crystalizes, and the hot juice mingles gorgeously with the ice cream. Great texture. I absolutely adore sweet, spicy, and creamy flavors together. Next time I will make some rum caramel sauce and maybe sprinkle with pralines, but it was very good as is. (Recipe card at the end.) I should add that I was the only one who liked it, but oh well.

MONDAY
Tacos

. . . for the poor unfortunate souls at home. I went skippingly off to the city to meet three friends from college for dinner, and I had such a nice time, I didn’t even take a picture of my food. I did, however, ask if the waitress if had Blue Moon on tap, even though I was sitting directly in front of seven ceiling-high copper brewing vats that wordlessly proclaimed, “We are a brew pub, you witless bumpkin.” Anyway, I had a Cuban panini and sweet potato fries and . . . some kind of beer that was good.

It snowed.

TUESDAY
Kielbasa, cabbage, and red potato with mustard vinaigrette; asparagus

A few kids have been asking for this dish, and I’m happy to comply, as it’s a nice easy meal with very little prep work. (Recipe card at the end.) Chop kielbasa and red potatoes and slice up some cabbage, and it’s all in one pan, and the dressing is easy and tasty as well.

This meal is better if you let it brown up longer, but we were starving.

I also had some asparagus which I just sautéed in olive oil. A little bland, but this is my favorite way to prepare asparagus for texture.

WEDNESDAY
Bacon tomato bisque; grilled cheese

Wednesday was the first day we finally emerged from the damp, shivery, blustery outrage of late spring in NH. I had to cover my new peonies and geraniums to protect them from the freezing rain. But Wednesday was fair and mild, verging on balmy. So of course I whipped up a heavy, creamy soup.

Honestly, all weather is soup weather, as far as I’m concerned. Last time I made this soup, I used canned tomatoes. This time, I had fresh. I briefly considered blanching them and maybe seeding them, but then I decided that the extra work would render me too exhausted to enjoy the soup, so I just chunked them in, skins, seeds, and all, and pressed on the food processor button a little bit longer.

Here’s the magical moment where I added the bacon, rosemary, and cream cheese-tomato puree to the pot:

Yeah, no complaints from anyone. Long live the bisque. Although I think I might add the bacon it at the end, next time, so it stays crisp. The onions and garlic get cooked in bacon fat, so the flavor would still be there.

THURSDAY
Cumin chicken and chickpeas with red onion and pita

Every single person in my family likes this dish. A few of the kids only eat the chicken, but most of them went for the chickpeas as well. It’s another easy, one-pan dish, and I highly recommend marinating it as long as you can, because the skin is just stupendous.

I don’t necessarily recommend wearing a bright purple shirt in the evening sun when you take your food photos, though. In real life, the food was far less psychedelic. But the chickpeas gleamed like pebbles in a brook. I don’t know how I lived so much of my life without roasted chickpeas.

As you can see, we had pita and onions with lemon juice and cilantro (and you can see I was still wearing that purple shirt), and I also made a big tub of nice garlicky yogurt sauce. I probably could have made a meal out of just the pita, yogurt, chickpeas, and onions.

FRIDAY
Mac and cheese

I think I’ll once again return to making a white sauce with cheese in a pot, then adding it to the macaroni and baking that in the oven, rather than using the Instant Pot for everything. I somehow never got the hang of adding the right amount of liquid to the IP so pasta reliably comes out cooked. Still love it for some things, just not this.

And now it’s the weekend! I ran the optional hill today, so I am feeling pretty impressed with myself, and shall almost certainly reward myself with food. Hey. It’s an ethos.

Yogurt sauce

Ingredients

32 oz full fat Greek yogurt
5 cloves garlic, crushed
1/4 cup lemon juice
3 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
fresh parsley or dill, chopped (optional)

Instructions

Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc.

5 from 1 vote

Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant.

Ingredients

18 chicken thighs
32 oz full fat yogurt, preferably Greek
4 Tbsp lemon juice
3 Tbsp cumin, divided
4-6 cans chickpeas
olive oil
salt and pepper
2 red onions, sliced thinly

For garnishes:

2 red onions sliced thinly
lemon juice
salt and pepper
a bunch fresh cilantro, chopped
32 oz Greek yogurt for dipping sauce
3 cloves garlic, minced or crushed

Instructions

Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours.

About an hour before dinner, preheat the oven to 425.

Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

While the chicken is cooking, you prepare your three garnishes:

-Chop up some cilantro for sprinkling if people like.

-Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro.

-Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper.

Tomato bisque with bacon

Calories 6 kcal

Ingredients

1 lb bacon (peppered bacon is good)
1 medium onion, diced
5 cloves garlic, minced
56 oz can of whole tomatoes
2 bay leaves
46 oz tomato juice
8 oz cream cheese
2 sprigs fresh rosemary
salt and pepper
crispy fried onions (optional garnish)

Instructions

Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.
Add the diced onion and minced garlic to the grease and sauté until soft.
Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.
With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.
Return pureed tomato mixture to pot. Salt and pepper to taste.
Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man.

Spicy honeyed pineapple with ice cream

Ingredients

1 pineapple, cut into spears or rings
1/8 cup olive oil
1/8 cup honey
sriracha sauce to taste

Instructions

Preheat the broiler; or, if grilling outside, let coals die down.

Mix olive oil, honey, and a few dashes of sriracha sauce, and slather the sauce all over the prepared pineapple.

Spread in single layer on pan or over grill and cook, turning once, until it's slightly charred.

Serve hot with a scoop of ice cream.

One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter.

Ingredients

3-4 lbs kielbasa
3-4 lbs red potatoes
1-2 medium cabbages
(optional) parsley for garnish
salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

mustard
red wine if you like
honey
a little olive oil
salt and pepper
fresh garlic, crushed

Instructions

Preheat the oven to 400.

Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan.

Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well.

Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.

Serve hot with dressing and parsley for a garnish.

caesar salad dressing

Ingredients

Instructions

koftas

Ingredients

Instructions

Yogurt sauce

Ingredients

Instructions

Tacos al pastor

Ingredients

For the marinade:

For serving:

Instructions

Instant Pot black beans

Ingredients

Instructions

basic lo mein

Ingredients

for the sauce

for the rest

Instructions

Share this:

Pico De Gallo

Ingredients

Instructions

Korean Beef Bowl

Ingredients

Instructions

taboon bread

Ingredients

Instructions

Share this:

Spaghetti carbonara

Ingredients

Instructions

Quick Chinese "Roast" Pork Strips

Ingredients

For sauce:

Instructions

Share this:

Share this:

Fried dough

Ingredients

Instructions

Smoked chicken thighs with sugar rub

Ingredients

Instructions

Spicy Chili Verde

Ingredients

For the salsa verde:

For serving:

Instructions

Share this:

Pico De Gallo

Ingredients

Instructions

Marcella Hazan's tomato sauce

Ingredients

Instructions

Share this:

One pan honey garlic chicken thighs with fall veg

Ingredients

sauce:

Instructions

Share this:

Pico De Gallo

Ingredients

Instructions

White Lady From NH's Guacamole

Ingredients

Instructions

Spicy honeyed pineapple with ice cream

Ingredients

Instructions

Meatballs for a crowd

Ingredients

Instructions

French bread

Ingredients